Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Article

Abstract: The effects of cooking temperature (60-80 °C), time (15-60 min) and treatments (atmospheric pressure

Palabras claves:

BEEf, Color measures, Cook-vide cooking method, Cooking losses, Warner-Braztler

Autores:

Andrés-Bello A., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus